If you couldn’t tell from the fact that I only one one, yes one and it happens to be this recipe, steak recipe on my blog, I’ve never been a “steak person”. It’s not a red meat thing, since I’m a big fan of a juicy cheeseburger, I’ve just never enjoyed steaks. I’d much prefer to order fish. But this is what I love about these recipe swaps, it can force me to try something I don’t normally eat.
I received a Pepper Crusted Filet Mignon as my recipe. I opted to use a sirloin, as I already had it in the freezer, but that was the only change I made. I have to tell you, this was absolutely incredible. The cooking time was perfect for a slightly more then medium center, extremely juicy, and very very flavorful. Quite a kick from the peppercorns, but I happen to like that.
Coming from a former non-steak person, I will 100% be making this again.
-2 sirloin steaks
-4 tablespoons EVOO
-3 tablespoons peppercorns
-2 teaspoons salt
-1/2 teaspoon garlic powder
1. Preheat oven to 450. Place peppercorns in a ziploc bag and crush with a meat tenderizer.
2. In a sauce pan over medium heat, heat 3 tablespoons of the EVOO with the crushed pepper. Cook 8 minutes. Pour into bowl and let cool.
3. Generously coat steaks with pepper mixture. Heat the remaining EVOO in a sauce pan over medium/medium high heat and at steaks cooking 4 minutes per side. Don’t move the steaks!
4. Place steaks on baking sheet and bake in 450 oven for 6-7 minutes. Steaks will be slightly more than medium, with a slightly pink center.
Source: Hezzi-D’s Books and Cooks